Persimmons showed up at market. I bought two and kept them indoors for a week then put them outside a couple days ago. It rained hard all day yesterday the first time this year but the fruit stayed firm and glossy. Earlier today I squeezed them and one was finally ripe enough. I sliced it open and scooped out coral colored pulp onto a slab of toast. Mildly sweet, edible now and will age perfectly like a small vineyard wine. First come apricots in July, then figs in September, and now near winter persimmons. They remind me how sweet the spring was when it finally stopped raining.